How to Make Zenzai & Anko (Japanese Red Bean Sweets)
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Ingredients for Zenzai and Anko (serves 4) 200g Azuki Beans – (Red Beans) (7 oz) 700ml Water (3 us cup) (250g Cooked Beans (9 oz) for Bean Paste) 120g Sugar for Zenzai (4 oz) 70g Sugar for Red Bean Paste (2 1/2 oz) A Little Bit of Salt A Little Bit of Matcha – Powdered Green Tea 12 Tofu Dango Balls (Watch our previous video to make them) www.youtube.com About Music Frédéric Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org
Comments (25)
November 6th, 2010 at 01:59
the dog fell asleep, then she started laughing and then woke up…lol kawaii
November 6th, 2010 at 02:37
I have GOT to make this, it looks SO good. <3
November 6th, 2010 at 02:48
@ravenssilence Thank you for your help! I really appreciated it!
November 6th, 2010 at 03:32
@dagger09 anko red beans is usually used.
Although..it takes me forever to cook the anko until soft. (3 hours+?)
November 6th, 2010 at 03:44
@kyuutatsu yep, that’s what I think it is.
November 6th, 2010 at 04:32
that lady is a genius
November 6th, 2010 at 05:28
@ravenssilence “Raw” Sugar? like that pure cane sugar you find? it’s crystallized and light brownish in color?
November 6th, 2010 at 05:44
@kyuutatsu I believe it’s actually “raw” sugar, sugar in it’s natural state. White sugar is processed sugar and becomes white, which is not healthy. In America there is now a product called “naked sugar” or “bare sugar,” I don’t remember which, but it is pure sugar. There is a difference between pure sugar and cane sugar as well.
I hope that helps.
I also could be wrong, it could very well have been brown sugar too….
November 6th, 2010 at 06:33
@ilusuens
I got a question what kind of sugar are they using? is it light brown sugar? regular sugar? or what?
November 6th, 2010 at 07:09
It sounds like Ken Tanaka
November 6th, 2010 at 07:43
@dagger09 its the asian ones
November 6th, 2010 at 07:48
@ghostfire1234 i would want to eat maybe… about double what she made here?
November 6th, 2010 at 08:41
@Mroinkypoinkable
that depends how much can you eat?
November 6th, 2010 at 09:37
I have a quick question, can you use any type of red beans or are they a special type that can only be found in Asian markets? =3
November 6th, 2010 at 10:28
how come every Japanese treat look so god dam tasty? gah i wish i lived in japan
November 6th, 2010 at 11:21
how many red beans would i need if i only want to make zenzai?
November 6th, 2010 at 11:26
If you are lucky enough to live by an asian grocery store, you can find this sweet red bean paste premade in the refrigerated area. I just bought some today.
November 6th, 2010 at 12:24
Cute Cute dog.
November 6th, 2010 at 12:34
the 30 minutes doesn’t seem accurate.. I just attempted it and they weren’t soft
November 6th, 2010 at 13:12
@Dtvalh
lols me too!
November 6th, 2010 at 13:31
could you used canned sweetened red bean as a substituent for cooked beans to make anko?
November 6th, 2010 at 14:13
@falluhatersgofurself awww I wanted to say the same! :O
November 6th, 2010 at 14:14
Dango, dango, dango, dango. Dango daikazoku.
November 6th, 2010 at 14:47
0:09 OMG THAT’S SO CUTE!!!!!!!!!!!!!
November 6th, 2010 at 14:47
Great video, thanks for the upload!
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